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- 1 recipe Ginger-Apple-Glaze
- 4 skinless, boneless chicken breast halves (about 1 14 lb. total)
- Nonstick cooking spray
- 2 medium apples, cored and sliced
- 1 medium leek, sliced, or 1/3 cup chopped onion
- 2 cloves garlic, minced
- 2 tablespoons apple juice, apple cider, or chicken broth
- 1 10 ounce bag prewashed spinach, stems removed (about 10 cups)
- Salt
- Ground black pepper
1. Measure 1/4 cup of the Ginger-Apple Glaze. Place chicken on the grill rack directly over medium heat; grill for 12 to 15 minutes or until no longer pink (170 degrees F), turning once halfway through grilling and brushing often with the 1/4 cup Ginger-Apple Glaze during the last 5 minutes of grilling.
2. Meanwhile, lightly coat an unheated large saucepan or Dutch oven with nonstick cooking spray. Preheat over medium heat. Add apple, leek, and garlic; cook for 3 minutes. Add 1/4 cup of the Apple Glaze and the apple juice; bring to boiling. Add spinach; toss just until wilted. Season to taste with salt and pepper.
3. To serve, slice each chicken breast crosswise into 6 to 8 pieces. On 4 dinner plates, arrange spinach mixture; top with sliced chicken.
- 1/2 cup apple jelly
- 2 tablespoons soy sauce
- 1 tablespoon snipped fresh thyme or 1 teaspoon dried thyme, crushed
- 1 teaspoon finely shredded lemon peel
- 1 teaspoon grated fresh ginger
1. In a small saucepan, combine apple jelly; soy sauce, thyme; lemon peel; and ginger. Heat and stir just until jelly is melted. Makes 2/3 cup.
- Servings Per Recipe 4,
- cal. (kcal) 335,
- Fat, total (g) 2,
- chol. (mg) 82,
- sat. fat (g) 1,
- carb. (g) 44,
- Monosaturated fat (g) 0,
- Polyunsaturated fat (g) 1,
- fiber (g) 4,
- sugar (g) 25,
- pro. (g) 36,
- vit. A (IU) 6900,
- vit. C (mg) 30,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 17,
- Pyridoxine (Vit. B6) (mg) 1,
- Folate (µg) 161,
- sodium (mg) 673,
- Potassium (mg) 933,
- calcium (mg) 111,
- iron (mg) 4,
- Percent Daily Values are based on a 2,000 calorie diet
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